Slow Cooker Roasted Rosemary Chicken

I love my slow cooker.

You can do so many things with it. Have you ever cooked a whole chicken in it? Well, you can and you should (if you eat chicken).

I feel like it’s so much easier to cook chicken this way but I think it’s because I worry less about overcooking it. The slow cooker helps it retain so much more moisture so you don’t have to worry about dry, overcooked white meat.

P.S. Don’t forget to save leftover skin and bones so you can make your own chicken stock!

For 6 servings:

• about 4 lbs. whole chicken, cleaned (with giblets and shit removed)
• 8 sprigs rosemary
• 5 garlic cloves, sliced
  
• 1 tsp. onion salt
• 1/4 tsp. ground black pepper
• 2 tbsp. olive oil

Pat chicken dry with paper towel (and no, don’t wash raw chicken). Stuff chicken with garlic cloves and the leaves from 4 sprigs. Coat the skin with salt, black pepper, olive oil, and the remaining rosemary leaves (massage that chicken!). Place chicken in slow cooker and cook for 6 to 7 hours on low until the internal temperature reaches about 165F. Place chicken in a ceramic baking dish and broil in broiler for about 5 minutes. Allow it to rest for about another 5 minutes before serving.

Other things to make with fresh rosemary:

• Rosemary Maple Bourbon Sour from Imbibe Mag
• Rosemary Pork Roast with Fennel and Green Olives from Sunset Mag
• Maple Rosemary Ice Cream from Serious Eats
• Rosemary Spiced Nuts from Kitchen Konfidence
• Fig, Rosemary & Goat Cheese Tartines from Will Cook For Friends